Italian Sausages in Red Wine Sauce

We love french and italian cooking sausages: coarser grind, lots of garlic and of course 100% meat.  If you've never tried them I can't recommend them highly enough.  Unfortunately they are not always easy to find as English butchers don't even attempt them and the ones sold in supermarkets are just poor.  A good french or italian deli is a must.

I fried these sufficiently to give them a good colour, then removed them from the pan before sauteeing finely diced onions, garlic, carrot, celery and sliced mushrooms.  Add a good sized glass of red wine and stock (or more red wine) to cover.  Return the sausages to the pan and simmer gently until the sausages are cooked all the way through and the sauce has reduced to a good consistency.